Turnip and Carrot Puree Recipe

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Turnip and Carrot Puree
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Ingredients:

Directions:

  1. Cut out a parchment paper circle (a cartouche) to have the same diameter as a medium saucepan. Put the butter, carrots, turnips, water, and salt in the saucepan and set over medium heat. When the butter has melted, cover the saucepan with the parchment paper cartouche. Cook the vegetables until tender and then smash to a puree.
  2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 439.1 Kcal (1838 kJ)
Calories from fat 414.07 Kcal
% Daily Value*
Total Fat 46.01g 71%
Cholesterol 122.12mg 41%
Sodium 72.55mg 3%
Potassium 245.34mg 5%
Total Carbs 7.26g 2%
Sugars 4.24g 17%
Dietary Fiber 2.3g 9%
Protein 1.54g 3%
Vitamin C 15mg 25%
Vitamin A 0.9mg 31%
Calcium 46.8mg 5%
Amount Per 100 g
Calories 239.39 Kcal (1002 kJ)
Calories from fat 225.74 Kcal
% Daily Value*
Total Fat 25.08g 71%
Cholesterol 66.58mg 41%
Sodium 39.55mg 3%
Potassium 133.76mg 5%
Total Carbs 3.96g 2%
Sugars 2.31g 17%
Dietary Fiber 1.25g 9%
Protein 0.84g 3%
Vitamin C 8.2mg 25%
Vitamin A 0.5mg 31%
Calcium 25.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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